Updated: Mar 30
Prep: 10 minutes
Cook: 15 minutes
1/4 cup olive oil
1/4 cup flour (all-purpose, whole wheat, or flour of choice)
1/4 cup tomato paste
1 tbsp chili powder
1 tbsp cumin
1 tsp garlic powder
1 tsp oregano
1/2 tsp salt
1 pinch of cinnamon
4 cups vegetable or chicken broth
1 tbsp apple cider vinegar
8 low-carb tortillas (or tortillas of choice)
4 cups cooked, shredded chicken
8 oz bag low-fat Mexican shredded cheese
1 can low-sodium black beans, drained and rinsed
2 cups frozen or canned corn
Chopped cilantro, for garnish (optional)
Preheat oven to 400 F.
In heavy-bottomed sauce-pan, heat olive oil on medium heat. Add flour, tomato paste, and spices and cook, stirring, until very fragrant (about 5 minutes).
Add broth and stir until there are no lumps. Continue to cook on medium heat, stirring occasionally, until sauce has thickened enough to coat the back of a spoon, about 5 minutes more.
Remove sauce from heat and stir in apple cider vinegar. Taste and season with additional salt if needed.
In large mixing bowl, combine shredded chicken, beans, corn, 1/2 of the Mexican cheese, and 1 cup of enchilada sauce.
Spread 1 cup of enchilada sauce on the bottom of a 9x13 casserole dish.
To assemble, place 1/8 of the mixture onto a tortilla and roll tightly. Place enchilada seam-side down in the casserole dish. Continue until all 8 tortillas are rolled and in casserole dish.
Top enchiladas with remaining sauce and sprinkle with remaining cheese.
Bake for 20-25 minutes or until cheese is bubbly and beginning to brown.
Garnish with chopped cilantro, if desired.